Description
A recipe for Wok-Stirred Curry-Ginger Chicken With Zucchini

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs cut into 1/2-inch dice
  
• 1 tablespoon cornstarch
  
• 4 tablespoons Curry-Ginger Oil
  
• Kosher salt and freshly ground black pepper to taste
  
• 2 medium yellow or white onions, cut into 1-inch dice
  
• 2 small zucchini, roll-cut into 1-inch lengths

Preparation
1. In medium bowl, combine chicken and cornstarch and mix to coat chicken completely.

2. Heat wok or large, heavy sauté pan over high heat. Add 2 tablespoons Curry-Ginger Oil and swirl to coat pan. Add chicken and stir-fry until just cooked through, about 3 to 5 minutes. Season with salt and pepper. Remove chicken to plate.

3. Reheat wok over high heat. Add 1 tablespoon Curry-Ginter Oil and swirl to coat pan. Add onions and stir-fry until onions are soft, about 2 minutes. Add zucchini, season with salt and pepper, and stir-fry until zucchini is tender, about 4 to 5 minutes. Return chicken to wok, heat through and correct seasoning. Drizzle with remaining tablespoon of Curry-Ginger Oil. Serve immediately.

All recipes adapted from Simply Ming

Nutrition
no information available

Serves
Serves 4

Variations
no information available